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Breakfast Mushroom and Cheese Omelette

Breakfast Mushroom and Cheese Omelette Breakfast Mushroom and Cheese Omelette Breakfast Mushroom and Cheese Omelette

Sauteed mushrooms and green onions is cooked into the omelet, adding extra texture and taste, with a cup of orange juice, a great day starts from a good breakfast...













Trans-fat Free, Low Carb


1 x nonstick cooking spray
as needed
½ small yellow onion
finely chopped
1 cup mushrooms
cremini or white, sliced, rinsed and dried, stems trimmed off
1 teaspoon balsamic vinegar
1 each scallions, spring or green onions
2 large eggs
lightly beaten
teaspoon thyme
1 x salt and black pepper
to taste
¼ cup swiss cheese
1 x parsley leaves
freshly chopped, optional


Coat non-skillet with cooking spray, heat in medium heat.

Add onion, sauté 2 minutes.

Stir in mushrooms and balsamic vinegar, cook and stir often for about 10 minutes, until mushrooms has released most of the juice.

Add scallions and remove from the heat, set aside on a plate.

Wipe out the skillet, coating with cooking spray, heat in medium-high heat, meanwhile add the thyme into eggs.

Pour the egg mixture into the skillet and cook over medium flame.

Lift edges of the skillet to allow raw egg mixture to flow underneath and cook.

When the egg is about half set, spread mushroom mixture evenly and sprinkle cheese on top.

Fold the egg over to enclose the filling and cook to desired doneness.

Slide onto a serving platter. Sprinkle parsley leaves if desired.

Serve warm.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 252g (8.9 oz)
Amount per Serving
Calories 28257% of calories from fat
 % Daily Value *
Total Fat 18g 27%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 448mg 149%
Sodium 200mg 8%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 7%
Sugars g
Protein 45g
Vitamin A 17% Vitamin C 11%
Calcium 29% Iron 14%
* based on a 2,000 calorie diet How is this calculated?


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